Directions

In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the mayonnaise and bananas. Stir together the flour, salt, baking powder and baking soda. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts.

Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.

Unusual mix! Added a tsp of banana extract for an extra boost of flavor and coated the chocolate chips with flour to prevent them from sinking to the bottom of the pan. Have made it for numerous camping and 4 wheeling trips for a group of hungry men. All gave me the thumbs up!!!

I hate when my family goes out and buys storebought mixes for banana bread. It's disgusting. However, with this recipe, I think I have stopped them for good. I substitute butter for shortening, use half white sugar and half brown, halve the chocolate chips, nix the walnuts, and add one teaspoon of vanilla extract. I was skeptical at first, but the mayonnaise makes all of the difference! Next time I'll try cutting back on the fat and use apple sauce to replace some of the butter. Can it get any better?

Amazing banana bread! I have been making banana bread for 12 years and have never had a bread turn out as moist as this one. I work for an extremely established restaurant and brought it in for staff meal, people were blown away. I did use butter instead of shortening though...I don't trust shortening.

Thank you Betty for sharing this recipe. My husband asks for it repeatedly. Although it is great as is I have found that it is a very forgiving recipe. You can substitute butter for shortening, you don't have to have enough bananas and you can vary the amount of walnuts and chocolate chips to suit your taste. I bake it in a bundt pan because I think it presents well that way. You can dust the pan with cinamon sugar or cocoa if you wish to keep the bread from sticking.

Oh my gosh! YUM YUM YUM!! This reminds me so much of the banana bread my grandma used to make. So moist! I followed a few other reviewers and used butter instead of shortening. I also made this recipe in mini loaf pans and wrapped each one individually. My kids loved grabbing a mini loaf for a treat. Also, with making them as a mini loaves, I didn't have to slice it - which help me avoid the problem of some reviewers: that it was so moist it was hard to slice. With a mini loaf, you just eat it like a muffin! :) No slicing required! Just do what my kids did, stuff the whole thing in your mouth! :)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.